White Choc Baileys Fudge

Elevate your dessert game with this irresistible Bailey's Irish Cream White Chocolate Fudge made with your Thermomix® Appliance. Indulge in the perfect balance of rich and creamy flavors with a splash of Bailey's liqueur adding a delightful twist to classic white chocolate fudge.

This recipe is easy to make and will have you hooked after just one bite. It's worth indulging in and kissing your diet goodbye for a moment. Don't be surprised if you find yourself reaching for a second or third piece!

For the Fudge:

• 170g white chocolate, broken into pieces
• 1 can sweetened condensed milk
• 150g brown sugar
• 120g butter
• 75g golden syrup
• 50g glucose syrup
• 60g Bailey’s Irish Cream

For the Topping:

• 200g white chocolate, broken into pieces
• 50g milk chocolate, broken into pieces

For the Fudge:

• Line a 20 x 20cm slice tin with baking paper or TM Essentials Baking Liner
• Place chocolate into Mixing Bowl and chop for 5 sec/Speed 9. Set aside.
• Add sweetened condensed milk, sugar, butter, golden syrup and glucose syrup to Mixing Bowl. Cook for 8 min/100°C/Speed 3 with MC OFF.
• Cook for a further 20 min/120°C/Speed 3 with MC OFF.
• Add reserved white chocolate and Bailey’s Irish Cream to mixture.
• Mix for 10 sec/Speed 3.5. Check chocolate has melted. If necessary, mix again for a further 10 seconds.
• Carefully pour the mixture into the slice tin. Smooth the top with a spatulaand leave to cool for an hour at room temperature. Cover with cling wrap and refrigerate for a couple of hours.

For the Topping:

• Clean and dry Mixing Bowl. Add the white chocolate and grate for 5 sec/Speed 9.
• Melt for 2-3 min/50°C/ Speed 2 until fully melted.
• Pour the melted white chocolate over the fudge.
• Melt the milk chocolate pieces in the microwave for 1-2 minutes in 30 second bursts.
• Add large dollops of the melted milk chocolate all over the white chocolate and then make a swirly pattern using the end of a knife or a cake tester.
• Cover with cling wrap and leave in the fridge to set overnight.
• Cut into 24 squares to serve.
• Keep refrigerated.

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